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Tuesday, September 6, 2016

Pink Strawberry Cupcakes

I'm kind of on a cupcake kick right now. It's my birthday month, and I am under the assumption that it is totally acceptable to make loads of cupcakes the entire month. We'll see if my short attention span can really pull off cupcakes all month long, but for now I'm having fun and it all tastes delicious. Since I have a husband and daughter who don't love chocolate, I figured cute Pink Strawberry Cupcakes were necessary to keep everyone happy after my decadent chocolate ice cream filled cupcakes yesterday.These cupcakes, are not only cute, but they can easily be transformed into Strawberries and Cream Cupcakes by filling the cupcakes with vanilla ice cream. Fill them using the same technique as these cupcakes. Ice cream in the cupcakes really takes them to another level, and your guests will pretty much think you are amazing. Pink Strawberry CupcakesRecipe: Alohamora and adapted from Joy of BakingActive Time: 30 minutesInactive Time: 20 minutes + cooling time.Servings: 12-15 cupcakesCupcakes:1/2 c. butter, softened1 c. sugar2 eggs1 tsp vanilla1 1/2 c. cake flour1 1/2 tsp baking powder1/4 tsp salt1/4 strawberry baking flavor powder1/2 c. milk1-2 drops pink gel food coloringFrosting:1/2 c. butter, softened3 c. powdered sugar1/8 tsp strawberry baking flavor powder1 tsp vanilla1-2 drops pink gel food coloring1 1/2 -3 Tbsp milkToppings: (optional)Sprinkles, strawberries, candy, graham cracker crumbs, etc.Directions:

Preheat oven to 325 degrees and line a muffin pan with paper liners.

In a medium to large bowl or a stand mixer beat the butter on low until smooth.

Add the sugar to the bowl and mix until light and fluffy.

Add the eggs, one at a time, and vanilla and mix after each addition.

Add the flour, baking powder, salt, and strawberry flavoring to the bowl and mix until just combined. Scrape down the sides of the bowl if you need to to be sure the batter is mixed well.

Add the milk in a slow stream with the mixer on. Mix until just combined; scrape the sides of the bowl as needed. Add the food coloring and mix until coloring is mixed through.

Use a large cookie scoop, ice cream scoop, or pour the batter into the muffin cups. Do not fill the muffin cups more than 3/4 full.

Bake the cupcakes at 325 for 18-22 minutes until the cupcakes are set and a toothpick comes out clean. Allow the cupcakes to cool completely before frosting them.

I usually make the frosting while the cupcakes are cooling. In a stand mixer beat the butter on medium speed until smooth.

Add the powdered sugar, strawberry baking flavor powder, and vanilla to the mixer and beat until just combined.

Add the food coloring, and with the mixer on low stream the milk into the frosting. Start with 1 1/2 tablespoons and add more milk only until you've reached your desired consistency. Scrape the sides of the bowl and whip for 1-2 minutes until the frosting is light, fluffy, and smooth.

When cupcakes are completely cool you can frost the cupcakes. I really love using this Dessert Decorator b/c it makes icing so simple. However, a piping bag isn't difficult either. If you are filling your cupcakes with ice cream, obviously fill them before icing; use this technique to fill them. I personally love to do half the batch filled with ice cream, and the other half without filling.

Add any sprinkles, strawberries, candy, graham cracker crumbs, or toppings that you desire.

Serve and enjoy!

Store leftovers on the counter, or in the refrigerator. If you decide to fill the cupcakes with ice cream then obviously store leftovers in the freezer.